Swiss Veal Sausage (15% Veal/85% Pork), fried with Onion Gravy
Mixture Of Pork, Beef And Chicken, Sausages And Bacon, With Garnishes.
Also Called Porterhouse Steak, This Is A Thickly Sliced Steak Consisting Of A Middle Bone And Two Pieces Of Beef Fillet.
Also Known In Europe As Entrecote, This Is A Well-marbled Steak With Fat That Makes The Meat Tender When Frying.
Medium-Tender Steak, Like A Rump Steak, Characterized By Its Lean Meat With Little Fat.
Beef Broth With Beef, Potatoes, Vegetables, Peppers, Served In Fresh Bread.
Thinly Sliced Beef Fillet Sautéed And Refined With Onions, Mushrooms, Cream, Mustard And Herbs.
Juicy, Fried Veal Chop, Marinated With Salt, Pepper And Herbs.
Shredded Veal Steak In Mushroom Gravy, Refined With White Wine And Cream
Veal Steak filled with Cheese and Ham, buttered and fried with breadcrumbs